Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

Meat Science

Volumn 60, Issue 4, 2002, Pages 341-347

  Yancey, E J ^a   Dikeman, M E ^a   Addis, P B ^b   Katsanidis, E ^b,c   Pullen, M ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

^c Pillsbury Company   (United States)

Author keywords

Beef; Carcass traits; Meat palatability; Vascular infusion; Vitamin C

Indexed keywords

VASCULAR INFUSION;

BLOOD VESSELS; MUSCLE; SOLUTIONS; VITAMINS;

MEATS;

BOS TAURUS;

EID: 0036019645     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00141-3     Document Type: Article

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